Ingredients
2 c. flour
1/2 c. cocoa
1/2 c. shortening
1/2 c. crunchy peanut butter
2 eggs
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. sugar
1 1/2 tsp. vanilla
Method
Sources
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dataset
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RecipeNLG
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Achievable elevated desserts — laminated doughs, cakes, custards
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream shortening and peanut butter. Add 2 eggs. Beat well, blending in dry ingredients, alternately with 1/3 cup milk, blending well after each addition. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press with fork to flatten. Bake at 375° for 8 to 9 minutes. Do not overbake. Still soft when done.